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While carryout enables restaurants to maintain a reduced stream of income amidst the COVID-19 crisis, the incidental adverse effects of carryout is unduly placed on the environment, particularly with regard to non-reusable food containers. The environmental impact of carryout during COVID-19 does not simply begin when the consumer purchases their food from a restaurant. Rather, the environmental impacts of carryout containers during COVID-19 is galvanized. The impact of carryout containers begins during production of the containers, distribution to restaurants, delivery to customers, and does not end until and unless the containers are properly disposed of and their use is maximized.

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